What ingredients do I need to make cinnamon swirl pumpkin bread?

To make cinnamon swirl pumpkin bread, you will need canned pumpkin puree, all-purpose flour, sugar, eggs, vegetable oil, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, and brown sugar for the cinnamon swirl. Optional ingredients include vanilla extract and chopped nuts. These ingredients come together to create a moist, flavorful bread with a sweet cinnamon layer.

How do I create the cinnamon swirl in pumpkin bread?

To create the cinnamon swirl, first prepare the pumpkin bread batter and pour half into the loaf pan. Mix brown sugar and cinnamon in a small bowl, then sprinkle this mixture evenly over the batter. Pour the remaining batter on top, and with a knife or skewer, gently swirl through the layers to create a marbled effect. Be careful not to overmix to keep the distinct swirl look.

How long should I bake cinnamon swirl pumpkin bread, and at what temperature?

Bake cinnamon swirl pumpkin bread at 350°F (175°C) for about 55 to 65 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bread is ready. Baking times can vary slightly depending on your oven and pan size, so start checking around 50 minutes.

Can I make cinnamon swirl pumpkin bread ahead of time and freeze it?

Yes, cinnamon swirl pumpkin bread freezes well. Allow the bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight freezer bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight before serving.

What are some tips to keep cinnamon swirl pumpkin bread moist?

To keep your pumpkin bread moist, use canned pumpkin puree instead of fresh pumpkin. Do not overmix the batter, as this can make the bread dense. Adding vegetable oil instead of butter helps retain moisture. Also, avoid overbaking by starting to check the bread a few minutes before the recommended baking time. Wrapping the bread tightly after cooling helps maintain its freshness.

Cinnamon Swirl Pumpkin Bread: Easy Mini Loaf Recipe

Name: Cinnamon Swirl Pumpkin Bread
Prep time: PT-494384H52M34S
Cook time: 30 min
Total time: PT-494384H42M34S
Cuisine: American
Ingredients: – 1 large egg; – 1/2 cup granulated sugar; – 1/4 cup brown sugar (light or dark); – 1/2 cup pure canned pumpkin puree (not pumpkin pie filling); – 1/4 cup canola oil or any neutral oil; – 1 teaspoon vanilla extract; – 3/4 cup all-purpose flour; – 1/2 teaspoon baking powder; – 1/8 teaspoon baking soda; – 1 and 1/2 teaspoons pumpkin pie spice; – 1/4 teaspoon salt; – 2 to 3 tablespoons cinnamon sugar (approximately 3/4 teaspoon cinnamon per tablespoon of sugar)

Ingredients

– 1 large egg

– 1/2 cup granulated sugar

– 1/4 cup brown sugar (light or dark)

– 1/2 cup pure canned pumpkin puree (not pumpkin pie filling)

– 1/4 cup canola oil or any neutral oil

– 1 teaspoon vanilla extract

– 3/4 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/8 teaspoon baking soda

– 1 and 1/2 teaspoons pumpkin pie spice

– 1/4 teaspoon salt

– 2 to 3 tablespoons cinnamon sugar (approximately 3/4 teaspoon cinnamon per tablespoon of sugar)

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Instructions

1-Preheat oven: Preheat oven to 350°F with the rack in the middle position. Grease mini loaf pans and line with parchment paper, or use parchment strips for brownie pans.

2-Whisk together: Whisk together the egg, granulated sugar, brown sugar, pumpkin puree, oil, and vanilla in a medium bowl until smooth.

3-Sift or sprinkle: Sift or sprinkle the flour, baking powder, baking soda, pumpkin pie spice, and salt over the wet ingredients using a mesh strainer, then whisk until smooth with no dry streaks.

4-Evenly scoop: Evenly scoop the batter into your prepared pans and smooth the tops for an even bake.

5-Sprinkle: Sprinkle 2 to 3 tablespoons of cinnamon sugar generously on top, then gently swirl it into the batter surface with a toothpick or knife, being careful not to mix it fully.

6-Bake: Bake based on pan size: 20-23 minutes for a brownie pan or 28-30 minutes for two mini loaf pans, until a toothpick inserted comes out mostly clean.

7-Cool the bread: Cool the bread in the pans on a wire rack for 10-15 minutes before removing to cool completely.

Notes

🍞 This is a small batch recipe; double the ingredients for a 9×5-inch loaf pan and start checking doneness at 50 minutes.
🍽️ You can also use a muffin pan (5-6 muffins, bake 20-23 minutes) or a single loaf pan (approx. 20-23 minutes).
🌿 Boost the spice flavor by adding 1/4 to 1/2 teaspoon extra pumpkin pie spice or cinnamon.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooling Time: 10-15 minutes
Cook Time: 30 minutes
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 mini loaf
Calories: 276 kcal
Sugar: 30 g
Sodium: 171 mg
Fat: 10 g
Saturated Fat: 1 g
Unsaturated Fat: 9 g
Trans Fat: 0.04 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 31 mg